Pork enchiladas in the double roaster lid. Perfect size, perfect results. Easy cleanup. Happy eaters.

Pork enchiladas in the EuroCAST Double Roaster lid. Perfect size, perfect results. Easy cleanup. Happy eaters.

It’s back!

Summer is back!

Our famous EuroCAST-driven pork enchiladas are back!

This is one of our most famous and popular posts, maybe because you get the full skinny on how to make each element taste that much better. And it all winds up being delicious and gorgeous on your table.

And maybe that’s because we make almost all of it from scratch from simple ingredients and serve it right up on the table in the EuroCAST Double Roaster lid.

Here's how. 


The pork cut I use is pork loin. Usually you find it boneless, and that's the one you want. (Pork loin roast, strictly, can be either boneless or bone in.) But if you're a vegetarian, just substitute sautéed summer squash or butternut squash, and some cleaned, drained spinach instead. (Frozen spinach can be great, too, but do squeeze out any excess water before using it in the recipe.)

At the end of the day, this enchilada is about its lovely texture and the incredible sauce. You could cover almost anything in the sauce -- that green, lovely, herby sauce -- and make it brazen, sumptuous, and irresistible.  


  • 2 trimmed pork loins

  • 4 T. olive oil

  • Salt

  • Pepper

  • Chicken stock sufficient to cover the pork loin

Season your pork loins generously. Seriously. Be a bit extravagant with the S&P.

  1. In your largest EuroCAST Dutch oven, over medium heat sear all sides of the pork loins. This sear holds in the flavors for the next step which is the braising.

  2. When all sides have been seared, add stock to just cover the pork. Increase heat and bring to a boil.

  3. Reduce heat to very low and cover, leaving the top slightly ajar. The stock will reduce. Add a bit of water if it nears the bottom of the pan.

  4. Braise until absolutely fork tender and easy to break apart. 1-1/2-2 hours.

  5. Remove from heat and cover to cool.

  6. Shred cooled pork with two forks in a large mixing bow. Reserve the juices.

At this point you could refrigerate for up to 3 days and assemble the enchiladas then. 



  • 20 tomatillos, husks removed and each scrubbed of sticky residue

  • 4-7 Serrano or jalapeño peppers

  • 2 heads of garlic, split

  • One large whole onion, split

  • One large bunch cilantro

  • 1/2 cup flat leaf parsley

  • 1/2-1 cup water

  • Kosher salt and fresh black pepper


  1. On a large baking sheet lined with parchment paper, line up the veggies. Drizzle with olive oil and season with kosher salt.

  2. Roast at 375 degrees Fahrenheit for 1 hour.

  3. Let rest until cool enough to handle.

  4. Press the garlic from its skins and add to a blender along with the tomatillos, their juices, and the onion.

  5. Blitz until smooth.

  6. Add the fresh herbs and blitz briefly.

  7. Add water to the blender bit by bit to create a smooth sauce.

  8. Taste and season.

  9. Set aside.

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Photo Oct 01, 1 31 23 PM.jpg



What's an enchilada without cheese? It's like Billie Holiday with no orchid. An airplane with no wings. Raiders of the Lost Ark with no Harrison Ford and no lost ark.

Both halves of the double roaster have a ferrous plate, for even cooking and to work with modern induction cooktops.

Both halves of the double roaster have a ferrous plate, for even cooking and to work with modern induction cooktops.

I use a combination of melty extra sharp cheddar and a crumbly goat's milk cheese such as cojita or feta. 

Have these all prepared and handy:

  • 16 corn tortillas

  • 3 cups cheese

  • Tomatillo sauce

  • Shredded pork

Here's how to put them together. 

  1. Over an open flame, working one at a time, char the tortillas to soften for easier rolling

  2. 1-2 T. tomatillo sauce spread on each tortilla

  3. Cheese

  4. Shredded pork

Repeat until you fill the pan (I used the wonderful EuroCAST Double Roaster's top).

NOTE: Do not overfill as these are delicate creatures and need to be rolled.

Once you've filled the pan:

  1. Pour 1.5-2 cups tomatillo sauce over the top and nudge it into the nooks and crannies.

  2. Top with cheese.

  3. Bake for 20 minutes at 400 degrees until heated through and the cheese is bubbly and begins to brown.

Serve with sour cream and the pomegranate guacamole. 

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Photo Oct 01, 1 51 56 PM.jpg


I love the sprightly zing of pomegranate pips this time of year and I love adding them to all sorts of things. Especially guacamole. 

I use a straight-ahead chunky guacamole recipe with the perfect avocados, garlic, onion, salt, and a big squeeze of lemon juice. 

You can just make your family's favorite recipe. At the end, fling in some pomegranate pips!  It's a lovely and unexpected fall treat. 

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Photo Oct 02, 4 44 17 PM.jpg


When it's all done, you have a gorgeous spread and food to thrill the hungriest crowd. 

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